Cream of Cauliflower Soup

6 30 176
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 3
Cream of Cauliflower Soup
Health Rating


2 cup Cauliflower (florets)
1/2 cup diced Celery
1 1/2 cup Vegetable stock/broth, low sodium
1 cup Skimmed milk powder
1/8 tsp White pepper
1 stalk(s) Green onion, scallion, ramp (thinly sliced)


1. In a saucepan, combine the cauliflower, celery, and vegetable broth. Bring to a boil over high heat. Reduce heat and simmer for about 10 minutes or until vegetables are tender.

2. Transfer the soup mixture to a blender (or use immersion blender in saucepan) in batches and puree until smooth. Return soup to saucepan (if necessary) and stir in the skimmed milk powder and white pepper. Heat over medium heat, stirring occasionally, until hot, without allowing the mixture to boil.

3. Pour into bowls and top with green onion. 


To make AIP friendly: Omit the white pepper and substitute skimmed milk powder with coconut cream.

Nutrition Facts

Per Portion

Calories 176
Calories from fat 4.9
Calories from saturated fat 12.9
Total Fat 0.5 g
Saturated Fat 1.4 g
Trans Fat 0
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 5.4 g
Cholesterol 8 mg
Sodium 321 mg
Potassium 986 mg
Total Carbohydrate 26.7 g
Dietary Fiber 2.1 g
Sugars 23.5 g
Protein 16.0 g

Dietary servings

Per Portion

Milk 0.2
Vegetables 1.9

Energy sources